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Old 05-06-2013, 03:24 AM   #11
Hermit
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Quote:
Originally Posted by cosmo View Post
Thanks Sam. That sounds like it could be the issue. I would like to stay away from spring water because I don't know the mineral content. I may try using 75% RO and 25% tap water instead of all RO water. I'm not sure if something is missing or if my pH is too low. Would it make sense to add a little Baking Soda (sodium bicarbonate)?

Anyone else also have experience with this?
Use a water calculator that allows for these calculations. (different or mixed water sources) You might also try reducing the pH of the sparge water to at least 6 if you have the means to do so. Couldn't hurt. Martin may be correct about the buffering, or lack thereof, of RO water but it wouldn't hurt to lower it to pH 6 if all else fails.

 
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Old 05-07-2013, 02:31 AM   #12
Chuckabrewski
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I would double check your thermometers as well. High mash temps could extract tannins from the grains.
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Old 05-08-2013, 08:51 PM   #13
chumpsteak
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Even though you're batch sparging with low pH RO water try to keep your batch sparge water below 170 degrees and see if it helps. I had the same problem with astringency when I was batch sparging with hotter water.
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Old 05-09-2013, 12:44 PM   #14
Guidry
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Just posting a reply to wathc this thread

 
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Old 05-09-2013, 04:04 PM   #15
cosmo
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Thanks to everyone for all the great suggestions. What a great bunch! My temperatures are accurate. I've been using a Thermapen which matches my other digital thermomenter. My batch sparge water is below 170F. A while back I suspected that as an issue and lowered it to 168-170 for the last several batches with no percievable impact. I brewed last weekend and used Martin's suggestion of spliting the Ca additions between the mash and sparge water using all RO. I'll see in a few weeks what the outcome is. I hope that's it since I'm about out of ideas that I havn't already tried. Thanks again, all.

 
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Old 05-09-2013, 05:39 PM   #16
jmf143
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Cos, are other people noticing the same flavor that your are? Perhaps you are just being too critical of your beer. Or maybe you are super sensitive to tannins (assuming that's what you are tasting).
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Old 05-09-2013, 06:25 PM   #17
Guidry
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I'm having this same issue. I've tried adjusting the water and last night, while transferring from primary to secondary, the hydro sample hinted at the same aftertaste again. Hopefully it will diminish.

To add to this, my blondes seem to always end up very cloudy, almost like yeast is suspended. I happen to have just kegged an IPA that finish around 6-7 SRM vs 4 for the blonde and the IPA is very clear.

Can water chemistry effect clarity?

 
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Old 05-09-2013, 10:01 PM   #18
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Quote:
Originally Posted by Guidry View Post

Can water chemistry effect clarity?
Absolutely. A deficiency of calcium in your boil can cause a clarity problem from a chemical haze called oxalate haze. Make sure you have more than 25 ppm calcium (50 ppm is better) by getting a chemical water analysis.
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Old 05-10-2013, 12:44 AM   #19
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Does anyone else wonder if it's really tannins when it's described as a tannin "flavor"? Tannins are a mouthfeel, not a flavor.
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Old 05-10-2013, 12:47 PM   #20
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Denny has a good point. Assertive bittering can be misconstrued as tannin on an inexperienced palate. Polyphenols from a strong hopping regime can also produce a tannin-like flavor and mouthfeel. There are husk-derived and hop-derived components that can have some similarity in finished beer
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